PREPARATION

1. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook 1 minute. Add broccoli and cook 1 to 2 minutes until vegetables are crisp-tender. Drain in a colander; rinse under running cold water until cool. Drain well.

PREPARATION

1. In a large bowl, beat eggs with a fork to mix. Stir in mayonnaise, scallions, bell pepper, garlic, salt and pepper. Add fish and 1 cup of the panko flakes. Stir until well blended.

2. Form into eight 3x1/2-inch-thick patties. Coat with remaining flakes.

3. Heat 1 tablespoon of the oil in a large skillet. Add half the fish cakes without crowding. Cook over medium heat 6 minutes or until fish in center is barely opaque and crumbs are golden brown. Keep warm while cooking the remaining fish cakes in the remaining oil. Serve with Wasabi-Butter Sauce.

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